EASY NAPA CABBAGE SLAW RECIPE
Make this napa cabbage slaw recipe in just 15 minutes! This napa slaw is the perfect summer side for grilled or bbq meats, and I get asked for the recipe.
Provided by Emily Dingmann of myeverydaytable.com
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Prep ingredients: Thinly slice cabbage and onion.Mince garlic.
- Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
- Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
- Toss dressing with cabbage and chill for 5-10 minutes before serving.
Nutrition Facts : ServingSize 1 cup, Calories 134 calories, Sugar 1 g, Sodium 339.8 mg, Fat 11.4 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 5 g, Fiber 0.2 g, Protein 4.7 g, Cholesterol 10.6 mg
NAPA CABBAGE SLAW
Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar in this side dish, if you like.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil, and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.
Nutrition Facts : Calories 62 g, Fat 1 g, Fiber 3 g, Protein 2 g
NAPA CABBAGE SLAW
With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage, making this slaw recipe unique. Rice-wine vinegar and hot chili oil are available in most supermarkets; white or red radish may be substituted if daikon is unavailable.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together garlic, zest and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
- In a medium bowl, toss together cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour dressing over the slaw, toss to combine, and serve.
20 BEST WAYS TO USE NAPA CABBAGE
Try these Napa cabbage recipes for dishes everyone will love! From dumplings to salads to soup, you can't top these cabbage dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cabbage recipe in 30 minutes or less!
Nutrition Facts :
NAPA CABBAGE SLAW
Steps:
- Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
SLOW SMOKED PORK SHOULDER WITH NAPA CABBAGE SLAW AND QUESO FRESCO
Provided by Bobby Flay
Categories main-dish
Time 15h
Yield 8 to 10 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.
- Remove the pork from the refrigerator 30 minutes before cooking.
- Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.
- Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.
- Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.
- Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.
EASY APPLE CABBAGE SLAW
Delicious sweet-and-tangy slaw! The perfect topping for a pulled pork sandwich or as a garden-fresh summer side dish.
Provided by Wilhelmina
Categories Salad Coleslaw Recipes No Mayo
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Toss cabbage, apple, and onions together in a large bowl.
- Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 16.9 g, Fat 8.2 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 52.4 mg, Sugar 13.9 g
NAPA CABBAGE SALAD
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the garlic, zest and juice of the lime, vinegar, soy sauce, and chili oil. Season with salt; set aside.
- In a medium bowl, toss together the cabbage, pepper slices, scallions, daikon, snow peas, and chives. Pour the dressing over the slaw, toss to combine, and serve.
NAPA CABBAGE SALAD
This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!
Provided by Carol
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
- Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
- Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Nutrition Facts : Calories 631.5 calories, Carbohydrate 39.8 g, Cholesterol 27.1 mg, Fat 51.3 g, Fiber 6.3 g, Protein 9.2 g, SaturatedFat 11.7 g, Sodium 652.5 mg, Sugar 21.9 g
WARM CABBAGE SLAW
For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
NAPA CABBAGE SALAD
Provided by Jacques Pepin
Categories easy, quick, salads and dressings, soups and stews
Time 12m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the garlic in a large salad bowl and mix in all the remaining ingredients except the cabbage.
- Trim the cabbage, removing and discarding damaged or wilted leaves, and cut the head crosswise into 1-inch slices. You should have about 8 cups. Wash well and spin dry in a salad dryer (moisture would dilute the dressing). Ten or 15 minutes before serving, add the cabbage to the dressing, toss well and set aside, so the dressing can penetrate the cabbage and soften it slightly.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 1 gram, TransFat 0 grams
WARM NAPA CABBAGE SLAW
Steps:
- Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
- Heat the sesame oil in a large sauté pan over medium heat, then add the onion and a pinch of salt and sauté until the onions are translucent, about 3 minutes. Add the Napa cabbage, red cabbage, carrots, and a pinch of salt and sauté until the cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables. Remove from the heat and stir in the cilantro.
- variation
- Add some protein to this dish by stirring in 1 1/2 cups of shredded roasted chicken, tofu, or tempeh when you add the vinegar. This is a delicious addition and can turn a side dish into an entire meal.
- rebecca's notes
- You may be wondering how to take on cabbage, the bocce ball of vegetables. Place the cabbage on a cutting board with the stem side down. Using a sharp chef's knife, cut the cabbage in half from top to bottom. Use the tip of your knife to remove the core. To shred cabbage by hand, hold the cabbage on the cutting board at an angle and give it a shave by making a thin slice down the flat (cut) side of the cabbage.
- storage
- Store in an airtight container in the refrigerator for 3 to 5 days.
- nutrition information
- (per serving)
- Calories: 85
- Total Fat: 3.7g (0.5g saturated, 1.5g monounsaturated)
- Carbohydrates: 11g
- Protein: 2g
- Fiber: 2g
- Sodium: 610mg
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